Selection of quality ingredients as well as cooking methodology, colours, textures also the flavours will improve the quality of final product and also attract customers. Poor quality ingredients may not only reduce the quality of final product but also may be dangerous.
The food is typically dipped in and so the name. Relishes, Relishes are pickled items which are raw, crisp vegetables such as julienne carrots or celery sticks. These are generally placed before the guest in a slightly, deep, boat shape dish.
Cutlet, A thin cut of meat from the leg or rib section, usually from lamb, veal, or pork Dust, To coat a food with a powdery ingredient such as. flour or confectioners’ sugar.
Appetisers are the first connection consumers have with the food in all outlets. So, care must be taken while preparing and presenting this course. They should be tasty, colourful, fresh looking and best appealing so as to raise the guests’ expectations about the rest of the meal.